Showing Recipe Flavor: Coconut Spiced Rum Cream show all recipes
The Float

The Float

Bottoms up

  • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 4 oz. root beer

Add ingredients to a highball glass with ice very slowly (we’re working with bubbles here!) and stir carefully and thoroughly. It’s worth it. Garnish with whipped cream and a cherry.

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Holiday Shot Glass

Holiday Shot Glass

  • 2 oz. Blue Chair Bay®Coconut Spiced Rum Cream
  • marshmallows

Roast your marshmallow over a fire or gas stovetop for 2 minutes. Place on a plate to let it cool. The center will sink in due to the heat and produce a hole for your Coconut Spiced Rum Cream shot!

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Floating in the Bay

Floating in the Bay

  • 1 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 oz. Blue Chair Bay® Vanilla Rum
  • 3 oz. orange juice
  • 3 oz. pineapple juice
  • 1 oz. pomegranate juice

Blend to combine. Garnish with a pineapple and orange slice.

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Christmas in July

Christmas in July

  • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • .5 oz. Blue Chair Bay® Vanilla Rum
  • .5 oz. Blue Chair Bay® Coconut Spiced Rum

Add all ingredients in a shaker filled with ice. Shake and strain into martini glass. Garnish with cinnamon sticks.

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Skinny Coconut

Skinny Coconut

  • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 2 oz. coconut water
  • 1 oz. aloe water
  • coconut shavings, for garnish
  • rosemary, for garnish

Fill a shaker with ice. Pour all ingredients into the shaker and shake vigorously. Strain the cocktail into a martini glass. Garnish with coconut shavings and rosemary.

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Coconut Refresher

Coconut Refresher

  • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • .5 oz. pineapple syrup
  • 2 oz. pomegranate juice
  • mint, for garnish
  • blueberries, for garnish

Fill a shaker with ice. Pour all ingredients into the shaker and shake vigorously. Strain the cocktail into a highball over ice. Garnish with mint and blueberries

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Key to Your Place

Key to Your Place

  • 1.25 oz. Blue Chair Bay® Vanilla Rum
  • .75 oz. Blue Chair Bay® Spiced Rum
  • .5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • .75 oz. key lime juice
  • .5 oz. orgeat

Shake all ingredients to combine. Rim your favorite glass with graham cracker salt, garnish with a lime wheel, and enjoy!

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Banana Cream Pie

Banana Cream Pie

  • 2 oz. Blue Chair Bay® Vanilla Rum
  • 1 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 oz. Blue Chair Bay® Banana Rum Cream
  • 1/4 cup crushed nilla wafers
  • 1/4 banana, sliced
  • cinnamon sugar
  • Lemon Wedge
  • Whipped Cream

Using a lemon wedge, wet rim of glass and coat with cinnamon sugar. Fill a cocktail shaker with ice and rum. Shake well and strain into glass. Top with whipped cream, crumbled Nilla Wafers, and garnish with banana slices to make your martini look extra a-peeling.

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Chocolate Pretzel

Chocolate Pretzel

  • 1.5 oz. Blue Chair Bay® White Rum
  • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • .5 oz. caramel liqueur
  • .5 oz. chocolate liqueur
  • 1 oz. chocolate ice cream
  • melted chocolate, for rimming
  • crushed pretzels, for rimming

Blend ingredients in a blender with ice. Rim martini glass with chocolate and crushed pretzels. Pour in drink and enjoy!⁠

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Coconut Spiced Pumpkin Pie Martini

Coconut Spiced Pumpkin Pie Martini

Sip to the season!

  • 1 part Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 part Blue Chair Bay®t Spiced Rum
  • 3 parts pumpkin liqueur
  • 2 parts horchata liqueur
  • 2 parts milk

Pour your ingredients into a martini shaker that is filled with ice. Shake well to combine and chill.⁠ Swirl some honey on a plate, take your martini glass and place it upside down into the honey so the rim is coated.

Crush up some graham crackers in a plastic bag and pour the bits onto another plate. Place your sticky rim into the graham crackers so you get a graham cracker ring around the glass.⁠ Pour your martini mixture into the glass, top with a sprinkle of cinnamon and add a small wedge of pie to the rim.

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Skinny Hot Choco-nut

Skinny Hot Choco-nut

  • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 6 oz. diet hot chocolate

Add Blue Chair Bay Coconut Spiced Rum Cream to a mug of warm hot chocolate. Sip and repeat. You’ll warm up in no time.

Calories: 96

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Pumpkin Spice Milkshake

Pumpkin Spice Milkshake

Let's pumpkin spice things up

  • 3 tbsp. Blue Chair Bay® Spiced Rum
  • 1/2 cup Blue Chair Bay® Coconut Spiced Rum Cream
  • 2 cups coffee ice cream
  • 1/4 cup pumpkin puree
  • 1/2 tsp. pumpkin spice
  • 1/2 tsp. pure vanilla extract
  • caramel, for garnish
  • whipped cream, for garnish
  • cinnamon stick, for garnish

Blend ice cream, milk, purée, spiced rum, pumpkin spice, and vanilla until smooth. Drizzle the inside of glass with caramel. Pour milkshake into glass, then top with whipped cream, caramel, and a cinnamon stick.

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Chocolate Chip Shooter

Chocolate Chip Shooter

  • .5 oz. Blue Chair Bay® Spiced Rum
  • 3 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1.5 oz. chocolate vodka
  • crushed chocolate chip cookie, for garnish

A shot for your sweet tooth. Shake rums and vodka in a shaker with ice. Strain into a shot glass rimmed with crushed chocolate chip cookies. Enjoy with a cookie on the side!⁠

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Weekend Warmer

Weekend Warmer

  • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 4 oz. hot water

Mixers? Who needs mixers. Pour the rum cream in a mug, then top it off with hot water. For aesthetics, sprinkle a little cinnamon on top. Enjoy this warm treat on a cold night.

Calories: 78

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Pumpkin Spice Latté Milkshake

Pumpkin Spice Latté Milkshake

  • 3 tbsp. Blue Chair Bay® Spiced Rum
  • 1/2 cup Blue Chair Bay® Coconut Spiced Rum Cream
  • 2 cups coffee ice cream
  • 1/4 cup pumpkin puree
  • 1/2 tsp. pumpkin spice
  • 1/2 tsp. pure vanilla extract
  • caramel, for garnish
  • whipped cream, for garnish
  • cinnamon stick, for garnish

Let’s pumpkin spice things up. Blend ice cream, milk, purée, spiced rum, pumpkin spice, and vanilla until smooth. Drizzle the inside of glass with caramel. Pour milkshake into glass, then top with whipped cream, caramel, and a cinnamon stick.

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Barrel Finished

Barrel Finished

  • 1 oz. Blue Chair Bay® Coconut Spiced Rum
  • .5 oz. cognac
  • .5 oz. cinnamon whisky
  • 4 oz. Blue Chair Bay® Coconut Spiced Rum Cream

Add all ingredients to an ice-filled shake and give it a good toss. Pour content into cocktail glass. Use a star anise pod for garnish.

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Pumpkin Pie Martini

Pumpkin Pie Martini

  • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 oz. Blue Chair Bay® Vanilla Rum
  • 1 part pumpkin liqueur
  • cinnamon, for garnish

Combine all ingredients into a cocktail shaker and shake well. Strain into a cocktail glass and sprinkle cinnamon on top. Serve to guest and give ’em pumpkin to talk about

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Matcha Coffee

Matcha Coffee

  • 1/4 cup Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 tsp matcha
  • 1/4 cup hot water
  • maple syrup

Sift your matcha so it is lump-free. Spoon the matcha into a cup or mug. Add the hot water and whisk briskly, in an up and down motion, until frothy – about 30 seconds or so. Add the rum cream and whisk until well combined.⁠
Taste and add additional water, rum cream, and/or sweetener to your liking.

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Hot Choco-nut

Hot Choco-nut

We all feel a little nutty

  • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • hot chocolate

Add Blue Chair Bay Coconut Spiced Rum Cream to a mug of warm hot chocolate. Sip and repeat. You’ll warm up in no time.

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Holiday Campfire

Holiday Campfire

  • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 oz. Blue Chair Bay® White Rum
  • 1 marshmallow
  • 1 tbsp. chocolate syrup
  • 1 tbsp. graham cracker crumbs
  • 2 oz. 2% milk

Rim a glass with chocolate and dip into graham cracker crumbs. Toast a marshmallow until it’s browned. Fill cocktail shaker with ice, Coconut Spiced Rum Cream, and White Rum and shake vigorously. Place ice cubes into your glass and pour shaker over top. Top off the glass with milk and garnish with the toasted marshmallow.⁠

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Banana Fosters Shooter

Banana Fosters Shooter

  • 1 oz. Blue Chair Bay® Spiced Rum
  • .5 oz. Blue Chair Bay® Banana Rum Cream
  • .5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • caramel sauce, for rimming
  • cinnamon, for garnish

Rim the shot glass with caramel sauce. Pour all ingredients into a shaker, chill, and then pour into glass. Garnish with cinnamon for a sidesplitting shot ripe down your alley

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Snowball

Snowball

  • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • .75 oz. cinnamon whisky

Put all ingredients in a shaker with ice. Shake and strain into a shot glass.

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Ice Cream Cone Shooter

Ice Cream Cone Shooter

  • 1 cup of your favorite Blue Chair Bay® Rum
  • 6 ice cream cones
  • 1/2 cup chocolate chips, melted
  • 1/4 cup crushed candy canes
  • 1 1/2 cup hot chocolate
  • whipped cream, for serving

Slice off tops of ice cream cones using a serrated knife.⁠ Dip tops of cones in melted chocolate and use a spoon to coat the bottom of the cones with melted chocolate. Dip in crushed candy canes and transfer to the freezer. Let set until firm, about 10 minutes.⁠ Meanwhile, in a bowl, whisk together hot chocolate and Blue Chair Bay Rum Cream. Pour mixture into ice cream cones and garnish with whipped cream and more crushed candy canes.⁠

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Kentucky Lift

Kentucky Lift

  • 1 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 oz. bourbon
  • .5 oz. coffee liqueur
  • .5 oz. heavy cream
  • .5 oz. orgeat syrup
  • club soda

Add all ingredients except club soda in a shaker and fill with ice. Shake and strain into tall glass. Fill with club soda pouring 6 inches above the glass. Wait and add another splash of club soda to lift the foam above the top of the glass.

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Café Vista

Café Vista

  • 1 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 oz. hazelnut liqueur
  • 5 oz. hot coffee

Combine ingredients in a coffee mug. Add whipped cream on top. Stir and enjoy.

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Barbados Coffee

Barbados Coffee

  • 1 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 oz. Blue Chair Bay® Banana Rum
  • 6 oz. hot coffee

Brew coffee, add rum, and stir. Garnish with whipped cream.

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Coconut Mudslide

Coconut Mudslide

  • 1 oz. Blue Chair Bay® Coconut Spiced Rum
  • 1 oz. coffee liqueur
  • 1 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 oz. Blue Chair Bay® Banana Rum Cream
  • 1 cup ice

Add all ingredients to a blender and mix until smooth. Pour into hurricane glass if you have one. Add drizzles of chocolate and caramel if you’re feeling fancy.

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Milk Punch

Milk Punch

  • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • .5 oz. dark rum
  • 2 oz. milk
  • 3/4 tsp. vanilla extract
  • .5 oz. simple syrup

Shake together with ice. Strain into ice filled rocks glass. Make beautiful with nutmeg.

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Oceanfront Coffee

Oceanfront Coffee

A Brew With a View

  • 1 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 oz. coffee liqueur
  • 5 oz. cold brew coffee

Pour the cold brew and coffee liqueur over ice and stir. Shake the rum cream with ice, then strain it into that delicious coffee mixture you just stirred up. Garnish with ground nutmeg or cinnamon on top. We go for both.

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Island Hummingbird

Island Hummingbird

Let your night take flight

  • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 oz. Blue Chair Bay® Banana Rum
  • 1 oz. coffee liqueur
  • 2 oz. milk
  • .5 oz strawberry milk syrup

Combine ingredients in a cocktail shaker with ice. Shake to chill and strain into glass. Throw a strawberry on the side to dress it up.

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Skinny Oceanfront Coffee

Skinny Oceanfront Coffee

  • 1 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • .5 oz. coffee liqueur
  • 5 oz. cold brew coffee

Pour the cold brew and coffee liqueur over ice and stir. Shake the rum cream with ice, then strain it into that delicious coffee mixture you just stirred up. Garnish with ground nutmeg or cinnamon on top. We go for both.

Calories: 85

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Be My Valentine

Be My Valentine

  • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 2 oz. Blue Chair Bay®White Rum
  • 2 oz. dark chocolate liqueur

Pour dark and white chocolate over a martini glass and place in freezer for 2 hours. Add all ingredients into a shaker filled with ice. Shake vigorously and strain into a martini glass.

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The Basic

The Basic

PSL Anyone?

  • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 2 oz. pumpkin puree

Shake both ingredients in a shaker with ice. Strain into a martini glass. Garnish with a pinch of pumpkin pie spice.

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Skinny Float

Skinny Float

  • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 4 oz. diet root beer

Add ingredients to a highball glass with ice very slowly (we’re working with bubbles here!) and stir carefully and thoroughly. It’s worth it. Garnish with whipped cream and a cherry.

Calories: 78

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Love Martini

Love Martini

  • 3 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1/4 tsp. vanilla extract
  • chocolate syrup, for rimming

Rim a martini glass with chocolate syrup. Shake Coconut Spiced Rum Cream and Vanilla Extract in a shaker with ice and pour into a martini. Fall in love and enjoy!

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Caribbean Swizzle

Caribbean Swizzle

  • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 oz. orange juice
  • 1 oz. pineapple juice
  • .5 oz. south seas syrup
  • .5 oz. falernum
  • 1 oz. lime juice
  • 1 cup ice

Six ingredients, ice, and a blender. That’s all you need. Oh, and a place to relax.

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Skinny Café Vista

Skinny Café Vista

  • .75 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • .5 oz. hazelnut liqueur
  • 5 oz. hot coffee

Combine ingredients in a coffee mug. Add whipped cream on top. Stir and serve.

Calories: 91

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Espresso Martini

Espresso Martini

Extra buzzy

  • 3 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1.5 oz. espresso vodka

Shake very well with ice and strain into martini glass. Garnish with three coffee beans.

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Choco-Coco

Choco-Coco

When you’re feeling loco

  • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 2 oz. cream
  • 1 oz. dark crème de cacao

Shake with ice, strain into glass, and garnish with chocolate shavings.

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Caribbean Winter

Caribbean Winter

  • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 3 oz. coconut water
  • shaved coconut for garnish

Add ingredients directly to a highball glass with ice and stir briefly.

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Creamy Coquito

Creamy Coquito

  • 1 cup Blue Chair Bay® Coconut Spiced Rum Cream
  • 2 cans (12 oz each) evaporated milk
  • 1 can (15 oz) cream of coconut
  • 1 can (13.5 oz) coconut milk
  • 1/2 cup sweetened condensed milk
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon

Combine all ingredients in blender to mix together. Pour into glass bottle(s) and let chill overnight. Shake before serving. Garnish with cinnamon or cinnamon stick.

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Coconut Spiced Alexander

Coconut Spiced Alexander

  • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 2 oz. vanilla almond milk
  • .5 oz. amaretto

Shake all ingredients and strain over ice. Garnish with a dash of cinnamon and a cinnamon stick.

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Bat Shake

Bat Shake

  • 3/4 oz. Blue Chair Bay®Coconut Spiced Rum Cream
  • 6 cups vanilla ice cream
  • 3 tbsp. caramel syrup
  • 3 tbsp. dark chocolate syrup
  • dark chocolate, for garnish

Drizzle caramel syrup and chocolate syrup inside a martini glass. Arrange glasses on a tray; freeze until needed.⁠
⁠
Heat dark chocolate over medium-high heat until chocolate begins to melt, shaking the skillet occasionally; do not stir. When the chocolate begins to melt, reduce heat to medium-low. Immediately pour chocolate on foil and use a spoon to make a thin and even layer. With a knife draw out the bat silhouette and allow for it to set and harden.⁠
⁠
Combine ice cream, rum cream, caramel syrup, and chocolate syrup. Cover and blend until smooth. Pour mixture into martini glasses and top with the chocolate bats. Makes 4 servings.⁠
⁠

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Spiked Sugar Cookies

Spiked Sugar Cookies

  • 1 tbsp. Blue Chair Bay® Coconut Spiced Rum Cream
  • 3 cups all-purpose flour
  • 3/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg, beaten
  • powdered sugar, for rolling out dough

Preheat oven to 375 degrees F. Stir flour, baking powder, and salt. Place butter and sugar in a separate large bowl and mix until light in color. Add egg and rum cream and stir to combine. Gradually add flour mixture while stirring to create the dough. Roll out dough to 1/4-inch thick using powder sugar. Cut into a pumpkin shape, place at least 1-inch apart on a greased baking sheet, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Move cookies to a wire rack for cooling. Once cooled frost like Jack-O’-Lanterns for a spooky treat!⁠

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Coco Bleu Martini

Coco Bleu Martini

A smooth twist on a classic

  • 3 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 oz. amaretto
  • 1 oz. milk
  • .5 oz. blue curaçao

Combine with ice in a cocktail shaker. Shake to chill and strain into martini glass. Add a cherry on top for garnish.

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Mint Chocolate Peppermintini

Mint Chocolate Peppermintini

  • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • .5 oz. crème de menthe
  • .5 oz. white crème de cacao
  • .5 oz. hazelnut liqueur

Combine all ingredients in a cocktail shaker filled with ice. Shake very well and strain into chocolate-rimmed martini glass. Garnish with mint leaf.

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Gingerbread Eggnog

Gingerbread Eggnog

It's the most wonderful time of the year

  • 1 cup Blue Chair Bay® Vanilla Rum
  • 1 cup Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 tbsp. cinnamon sugar
  • ice
  • 1 cup eggnog
  • 2 tbsp. molasses, plus more for drizzling
  • 1 pinch ground ginger
  • whipped cream, for topping
  • caramel, for topping

Serves 4 cocktails. Wet rims of glasses and dip in cinnamon sugar. Add eggnog, Blue Chair Bay Spiced Rum Cream and Vanilla Rum, molasses, ginger, and ice to a cocktail shaker. Shake to combine. Pour into rimmed glasses. Top with whipped cream and drizzle with caramel before serving.⁠

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Cocoa Coconut Cooler

Cocoa Coconut Cooler

Chocolate with Coconut anyone?⁠

  • 2 oz. Blue Chair Bay®Coconut Spiced Rum Cream
  • 2 oz. creme de cacao
  • 1 oz. cream of coconut

Pour Blue Chair Bay Coconut Spiced Rum Cream, creme de cacao, and cream of coconut into a shaker with ice. Shake hard for 10 seconds to combine.⁠ Dip the rim of your glass onto a plate with honey, and then dip the rim into some shredded coconut. Take your chocolate sauce and add a few swirls to the inside of your glass.⁠ Slowly pour in your chilled cocktail and enjoy!⁠

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Raspberry Buoy

Raspberry Buoy

  • 3 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 7 raspberries
  • floating raspberry for garnish

Add ingredients to a cocktail shaker with ice (no need to muddle the raspberries, just throw them in there) and shake very well. Strain into a martini glass.

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Blue Peppermint Martini

Blue Peppermint Martini

  • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1.25 oz. peppermint schnapps
  • .75 oz. creme de cacao
  • 1.25 oz. cream or half-n-half
  • 1 tbsp crushed blue candy cane

Crush the peppermint candies in a container. Melt the white chocolate in the microwave on a plate. Rim the glasses with the melted chocolate, and while the chocolate is still wet, dip into crushed peppermint candies. Chill in the refrigerator. In a cocktail shaker fill with ice, add the Blue Chair Bay Coconut Spiced Rum Cream, Peppermint Schnapps, Creme de cacao and cream. Shake vigorously. Pour into the prepared glasses and have a Merry Christ-mint

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Creamy Colada

Creamy Colada

  • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 2 oz. pineapple juice
  • pineapple slice for garnish
  • cherry for garnish

Blend ingredients well with ice and pour into a rocks glass.

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Bloody Ghostini

Bloody Ghostini

Boo-yah!

  • 1.5 oz. Blue Chair Bay® Vanilla Rum
  • 1 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 oz. cream of coconut
  • splash of club soda

Glass prep: rim glass with black sugar and use red gel to create blood streaks. Slice the tops off two strawberries to create horns. Shake all ingredients except for club soda with ice. Strain into a martini glass and serve.

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Berry White Christmas

Berry White Christmas

  • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1.5 oz. coconut water
  • 4.5 oz. coconut milk
  • 1 oz. simple syrup
  • juice of 1/2 lime
  • fresh rosemary, for garnish

Add ice into glass. Add in coconut water, simple syrup, rum and stir. Then add coconut milk and lime juice and stir. To spruce things up garnish your drink with cranberries and rosemary. 

 

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Coconut Rum Hot Cocoa

Coconut Rum Hot Cocoa

  • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 cup milk
  • 1 cup half-n-half
  • 3 oz. bittersweet or dark chocolate, finely chopped
  • whipped cream, for garnish
  • marshmallows, for garnish

Warm milk and Half-n-half on the stove. Once the liquid becomes warm add in the dark chocolate and stir till it’s fully melted. Add in the Blue Chair Bay Coconut Spiced Rum Cream. Once warm pour the liquid into your favorite holiday mug. Top with whipped cream, marshmallows and shaved chocolate.

 

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Spiced Coconut Pumpkin Bisque⁠

Spiced Coconut Pumpkin Bisque⁠

Who knew soup could look so appetizing

  • 2 tbsp. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 tbsp. olive oil
  • 1/2 shallot
  • 1 garlic clove
  • 1/4 tsp. ginger
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. curry
  • 1/2 tsp. cinnamon
  • 1 1/2 tbsp. maple syrup
  • 1 tbsp. honey
  • 1 can pumpkin puree
  • 1 1/2 cup vegetable broth
  • 2/3 cup canned coconut milk
  • 1/2 apple, grated

Mince garlic and shallots in a pot then add olive oil and sautee on medium for 1 minute. Add the Blue Chair Bay Coconut Spiced Rum Cream, pumpkin puree, vegetable broth, coconut milk, maple syrup, honey, salt, pepper, curry, cinnamon, and grated apple to the pot. Whisk together until combined. Bring to a boil and simmer for 8-10 minutes. Serve topped with pumpkin seeds, a pinch of cayenne, and a drizzle of heavy cream.⁠

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Berry Coconut Spiced Chocolate Tart

Berry Coconut Spiced Chocolate Tart

  • Crust:
  • 1 cup flour
  • 1 cup almond meal
  • 2-3 tbsp pure maple syrup (optional)
  • 1/4 cup coconut oil
  • pinch of salt (optional)
  • Filling:
  • 7.5 oz Blue Chair Bay® Coconut Spiced Rum Cream
  • 3/4 cup cashews, soaked for 4 hours then drained and rinsed
  • 1 cup fresh blackberries
  • 200g vegan white chocolate
  • 1.5 cans coconut milk
  • 1/4 cup pure maple syrup
  • 1 tsp agar agar powder
  • 1/4 tsp supercolor powder, sapphire wolfberry
  • fresh blackberries, for garnish
  • Delaware grapes, for garnish
  • microgreens, for garnish

Crust⁠⠀
Preheat oven to 350 degrees. Grease a 8″tart pan. Set aside. In a food processor, combine crust ingredients ⁠and pulse to combine. You should get a moist mixture that can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 20-25 minutes until crust is golden brown. Transfer to a wire rack and let it cool while you’re preparing the filling.⁠⠀
⁠⠀
Filling⁠⠀
Put the blackberries and 2 tbsp of water into a saucepan over a medium heat. Mash the blackberries as they begin to heat up. Strain it through a fine-mesh sieve. Allow to cool.⁠⠀
⁠⠀
Add white chocolate, coconut milk and rum cream into a saucepan and place on the stove on low heat. When the mixture becomes warm and the white chocolate has melted, add the agar-agar, supercolour powder and maple syrup. Stirring constantly, cook until agar completely dissolve. ⁠⠀
⁠⠀
In a food processor, add the white chocolate-coconut cream, blackberry mixture, soaked cashew nuts. Process until smooth. Pour the filling into the crust. Place tart in the fridge overnight to set. Garnish and enjoy!⁠⠀

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Chocolate Coconut Pudding Shot

Chocolate Coconut Pudding Shot

  • 6 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 2 oz. milk
  • half tub of cool whip
  • half packet of chocolate pudding mix

Mix together in a bowl and divide into individual pudding cups.

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Chocolate Vanilla Swirl Pudding Shot

Chocolate Vanilla Swirl Pudding Shot

  • Vanilla:
  • 3 oz. Blue Chair Bay® Vanilla Rum
  • 1 oz. milk
  • 1/4 tub of cool whip
  • 1/4 packet of vanilla pudding mix
  • Chocolate:
  • 3 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 oz. milk
  • 1/4 tub of cool whip
  • 1/4 packet of chocolate pudding mix

Mix together in a bowl and divide into individual pudding cups. Pour one flavor first, then layer on the second flavor.

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Coconut Spiced Pie

Coconut Spiced Pie

  • Pie:
  • 14 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 9 inch Pie shell, baked and cooled
  • 4 Egg yolks, beaten lightly
  • 1/3 cup Cornstarch
  • 3/4 cup Granulated sugar
  • 1/2 tsp. Salt
  • 1 1/2 cup Whole milk
  • 2 tsp. Vanilla
  • 3 tbsp. Butter
  • Stabilized Whipped Cream:
  • 2 tbsp oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 cup Heavy whipping cream
  • 3 tbsp. Confectioners' sugar

  1. Stir the cornstarch and salt in a medium saucepan

  2. Whisk in the whole milk and Blue Chair Bay® Coconut Spiced Rum Cream

  3. Cook over medium, stirring constantly, bring to a boil and let boil one minute. The mix will thicken quite a bit here

  4. In a separate bowl whisk the egg yolks and sugar until light and ribbony

  5. In a thin stream pour 1/3 of the milk mixture into a bowl with the egg yolks, stirring constantly to temper the eggs. Do not mix all together at once the eggs will scramble if you don’t temper them.

  6. Pour the warm egg mixture back into the saucepan and boil another minute

  7. Remove from heat and add the vanilla and butter

  8. Let it cool, stirring occasionally, then pour into pie crust.

  9. Place in refrigerator to cool at least 4 hours

  10. Put all ingredients for the stabilized whipped cream in a mixing bowl and mix or whisk until the mixture can hold peaks.

  11. Top pie with whipped cream, dust with cinnamon, and garnish with a cinnamon stick.

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Coconut Spiced Pudding

Coconut Spiced Pudding

  • 6 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 2 oz. milk
  • half tub of cool whip

    •                                    

  • half packet of vanilla pudding mix

Pour Blue Chair Bay® Coconut Spiced Rum Cream, milk, and cool whip into a medium bowl. Add mix. Beat with a whisk for 2 minutes. Refrigerate until ready to serve.

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Boozy Eggnog Cheesecake

Boozy Eggnog Cheesecake

  • For the crust:
  • 3 cups graham cracker crumbs (about 1 box)
  • 5 tbs. melted butter
  • 1 tsp. cinnamon
  • 2 tbs. brown sugar
  • For the pie:
  • 16 oz softened cream cheese
  • 1 cup sugar
  • 1/2 cup eggnog
  • 1/2 cup Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 tsp. vanilla extract
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 1 cup heavy whipping cream (or 8oz whipped topping)

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Gingerbread Truffles

Gingerbread Truffles

  • 1 13-oz package of gingersnap cookies
  • 8 oz softened cream cheese
  • 1/4 cup Blue Chair Bay® Coconut Spiced Rum Cream
  • 11 oz. white baking chocolate
  • Nutmeg and cinnamon for garnish

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Blue Chair Bay® Premium Rum

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